Monday, July 18, 2016

Old Fashioned Sour Cream Donuts

My husband and I made these donuts a few months ago after I saw Tasty's short video showing how to make them.  It was the first time we'd made donuts, and they were a lot of fun.  These are cake style donuts, not the typical yeast dough based glazed donuts.  Someday I'd like to try yeast donuts, but this was a good recipe to start with and very yummy!  They're awesome either glazed or rolled in cinnamon sugar, I actually couldn't decide which I liked better.  Even nicer, they keep very well.  After the first day, they're softer, but pleasantly so and the flavors are very well melded together.  
For the glaze, feel free to use whatever type of extract you want.  I've mentioned it before on this blog, but I despise the flavor of powdered sugar.  I think it's the cornstarch.  Whatever it is, powdered sugar has a very overpowering, unpleasant flavor to me, so I had to use a lot of lemon extract to cover it.  One of these days, I'll buy a bag of powdered sugar that only has sugar as an ingredient, but it's so expensive!  If you don't want to use glaze, you can either leave them plain (not as sweet of course, but really tasty), or roll them in cinnamon sugar.  Or how about lemon sugar, or allspice sugar?  So many possibilities!
One last thing, you can fry the donut holes along with the donuts, they just won't need to cook as long.  If you don't want donut holes, just squish the holes together and roll them out to make more big donuts, but we think donut holes have their own charm.
Quick Note:  The original recipe says to score the donuts so they puff properly while frying, which you are free to do- just make 3 shallow cuts forming a large triangle.  I forgot to do that for the first half of the donuts and they didn't suffer any ill effects.  They puffed up and split around the outside, but I thought they looked cute that way.  
Old Fashioned Sour Cream Donuts
For the donuts:
2 1/4 cup (255 grams) cake flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup sugar
3 tablespoons butter, at room temperature
2 large egg yolks
1/2 cup sour cream
about 2-3 Tbsp milk
Canola or vegetable oil, for frying (about 2 C)
For the glaze:

3 cups powdered sugar, sifted
1 1/2 teaspoons corn syrup
1/2 teaspoon vanilla extract
about 2 tsp lemon extract, or to taste (or use a different flavor extract)
1/3 cup hot water
Stir together dry ingredients (cake flour, baking powder, salt, and nutmeg) in a smaller bowl. Set aside.
In mixer bowl, combine butter and sugar on a low speed until light and fluffy. Add the egg yolks and mix together on medium speed. Add half the dry ingredients, blend. Add the sour cream, blend. Add in the rest of the dry ingredients and blend until the dough is well-combined, add enough milk for dough to come together. Place dough in greased bowl and cover with plastic wrap. Chill for an hour or overnight.
Place chilled dough on a floured surface. Roll out to about 1/3 inch thickness. Cut the donut shapes with round cookie cutters or use a larger glass and a shot glass.
Pour oil into a large skillet so it's about 1 inch deep.  Heat oil to 325°F.  Carefully place the donuts in the oil with heat safe tongs and cook until golden, then flip and cook until golden on the other side. Remove donuts to cookie cooling racks set over paper towels.
After all the donuts are done frying, make the glaze by combining the powdered sugar, extracts, corn syrup, and hot water until it becomes smooth.  Dip the top of each donut in the glaze and set on a drying rack to allow glaze to dry and any extra to drip off.  Double dip if necessary.  Alternatively, you can roll the hot donuts in cinnamon sugar.

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